10 lasagna noodles, boiled al dente and cooled
1 -2 c. tomato sauce
1 c. ricotta
1 1/2 c. shredded mozzarella
1/2 c. pecorino or parmesan cheese
1 egg
2 tbsp. minced parsley
2 tbsp. basil chiffonade
salt, pepper, onion and garlic powder to taste
Preheat oven 375 F.
Spray a 9 x 13 baking pan with cooking spray. Ladle 1 c. of tomato sauce in the bottom of the pan.
In a small bowl, mix together ricotta, 1 c. of mozzarella, grated cheese, parsley, egg and seasoning, to taste.
Spoon 1 tbsp. of cheese mixture on the end of the noodle then roll up.
Place in the pan seam side down and continue until all of the noodles are rolled.
Ladle additional sauce over lasagna, top with remaining mozzarella and basil.
Cover with foil and bake for 35 minutes.
Remove foil and continue baking for 5 minutes.
Cool for 10 minutes before serving.
Sprinkle with additional basil and grated cheese, if desired.
